Brighton beach bake

Yield: 1 Servings

Measure Ingredient
\N \N -=================== (serves 6 to 8)


1 tsp Sesame oil 2 medium sized onions 3 cloves garlic 20 g Brighton Beach Sewered Seaweed (aka Dried Arame) ¾ lb Mushrooms 2 medium sized carrots 3 tsp Vecon or similar vegetable stock 2 tsp Mirin 1 tsp Black Pepper 2 tsp Sea Salt 750 g Couscous lots Water Chop the onions and mince the garlic and fry in the sesame oil. Soak the arame for about 15 minutes in boiling hot water and then add to the onion and garlic *without* the water used for soaking. Add the finely chopped mushrooms and the grated carrots. Mix the stock in some boiling hot water and add to the dish. At the same time add the leftover water from soaking the arame. Add the mirin and salt and pepper to taste. It is probably best to have it slightly on the salty side as the saltiness will disappear when the couscous is added.

Simmer the mixture covered for about 20 minutes.

In a large mixing bowl add the couscous and the mixture together and any extra water required to cover. Leave for five minutes.

Grease a large baking tray and line with baking parchment. Add the mixture to the baking tray and place in the oven covered with foil.

Bake for about twenty minutes. Remove the foil and if the bake is still too wet continue for another five to ten minutes. The top should be slightly browned, grill if necessary.

We were originally going to add sesame seeds to this but forgot to as we were making it. Sesame seeds might be a good idea and would be especially useful if you wanted a dish without any added salt. You can also use a dried seaweed blend instead of salt.

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From: mkay@... (Mary Kay Petersen) Source: _Sundays at Moosewood Restaurant_, the Moosewood Collective, 1990; Converted by MMCONV vers. 1⅖

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